Pistachio Éclairs

Instructions

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat until butter melts completely.
3. Remove from heat. Add all-purpose flour all at once and stir vigorously with a wooden spoon until dough pulls away from the pan and forms a smooth ball, about 1-2 minutes.
4. Transfer dough to a bowl and let cool for 5 minutes.
5. Add eggs one at a time, beating well after each addition until the dough is smooth, glossy, and thick but pipeable.
6. Transfer dough to a piping bag fitted with a large round tip. Pipe approximately 4-inch (10 cm) strips onto the prepared baking sheets spaced about 2 inches apart.
7. Optional: Lightly mist éclairs with water to help create steam and prevent cracking.
8. Bake at 400°F (200°C) for 15 minutes. Without opening the oven door, reduce temperature to 350°F (175°C) and bake an additional 15 minutes until éclairs are puffed and golden.
9. Remove éclairs from oven and cool completely on a wire rack.
10. For the pistachio pastry cream, split the vanilla bean and scrape seeds into the milk in a saucepan. Heat milk and seeds to just below boiling, then remove from heat and let infuse for 15 minutes.
11. In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
12. Slowly pour the warm milk through a fine mesh sieve into the egg yolk mixture, whisking constantly.
13. Return mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened and reaching 175°F (79°C), about 3-5 minutes.
14. Remove from heat and whisk in pistachio paste until smooth. Transfer to a bowl, cover surface with plastic wrap, and chill for at least 60 minutes.
15. Whip heavy cream and powdered sugar to soft peaks. Gently fold whipped cream and vanilla extract into chilled pastry cream.
16. Cut a small slit in the bottom or side of each éclair. Fill a piping bag fitted with a small round tip with pistachio cream and fill each éclair.
17. For the glaze, whip remaining heavy cream until thick. Fold in pistachio paste and vanilla extract. Spread or brush glaze over éclairs. Optionally, sprinkle with chopped pistachios.
18. Serve chilled or at room temperature.